red lentil, pumpkin and veggie soup...

 

Ok folks talk about a downpour and decline in temperature. what has happened to spring?

spring, spring where have you gone?

here is a very easy soup which can be made in about 45mins, including cooking time, leave it in the fridge overnight and its flavours become even more enhanced.

i had my gorgeous vres ( we are a secret group of highly trained professionals, if i tell you what we do then i am afraid...lol) for lunch yesterday and had a request for this recipe and so here it is. i re-checked my blog and was surprised to see i had not already included it. i got this recipe from a colleague many moons ago  when i was living In WA and have done as Lovie always does, have of course tweaked it, a little addition here and there and you end up with a delicious red lentil coconut curry soup laden with a few extra veggies.

red lentil curry coconut soup.

ingredients.

1 cup of red rosy lentils…i get mine from gaganis but you can also purchase them from coles

1medium onion quartered and sliced

1 large clove of garlic crushed or a tspn of crushed garlic from the jar…no garlic shaming here viewers

oil whatever you prefer, i just use olive

1 heaped tablespoon of keens curry powder

1 tspn of salt 1 litre of chicken stock plus some extra stock powder, i use a tspn of vegeta ( yes you heard me) or you can just use chicken stock powder…plus another litre of water

1 medium carrot peeled and diced

1 medium potato cubed

1 wedge of pumpkin…i usually just buy a wedge of kent which is probably about a quarter of a medium sized pumpkin, peeled and cut into chunks

1 can of coconut milk

method

pour a few glugs of oil into a pot, when hot add lentils, curry powder, salt, stock powder or vegeta plus garlic and onion and sauté

add all your veggies and liquid stock plus water, bring to boil and then simmer until lentils are cooked and veggies are soft

i do not blend this soup as i prefer a chunkier texture so i just use a potato masher and smash the veggies

add your coconut milk and season to taste, sometimes i will add a little more curry powder, if your soup is too thick then just thin with some water and adjust seasoning…done and enjoy